Chicken with Hot Cherry Peppers
This tantalizing chicken breast dish is infused with a kick from the vibrant Hot Cherry Peppers, which simmer in a delightful sauce made from white wine, chicken broth, and aromatic garlic.
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Ingredients
- 8 thin sliced chicken cutlets
- 2 cloves minced garlic
- 3/4 cup sliced jarred hot cherry peppers
- 1/4 cup white wine
- 1 1/2 cups low sodium chicken broth
- parsley
- 2 large eggs
- 4 teaspoons olive oil
- 1/3 cup plus 1 tablespoon unbleached flour
Instructions
- 1
Rub the chicken pieces with 1 teaspoon of salt and season with black pepper according to your preference on both sides.
- 2
Set up a shallow bowl filled with flour, and in another shallow bowl, pour in the beaten eggs.
- 3
Warm a large nonstick skillet over medium heat. Once heated, add 1 teaspoon of oil to lightly coat the base of the skillet.
- 4
Dust the chicken lightly with flour, shaking off any extra, then dip it into the beaten eggs before placing it in the hot skillet in 3 to 4 batches, ensuring they fit in a single layer.
- 5
Sauté the chicken for 2-3 minutes on each side. Once fully cooked, transfer the pieces to a plate.
- 6
Repeat the process with the remaining oil and chicken, totaling 3 teaspoons used here, and set aside.
- 7
In a bowl, mix the chicken broth with 1 tablespoon of flour, whisking until well combined.
- 8
Add 1 teaspoon of oil to the skillet and toss in the garlic, cooking for 30 seconds until it releases its aroma.
- 9
Incorporate the hot cherry peppers and white wine into the skillet. Let this mixture cook down until reduced by half, then pour in the chicken broth, bringing it to a boil before reducing the heat to simmer for about 2 to 3 minutes until it thickens slightly.
- 10
Reintroduce the chicken to the skillet, allowing it to meld with the sauce, and heat for an additional 30 seconds.
- 11
Garnish with parsley and savor your dish!